Submerged-Cap Barbera: the art of long maceration

Our Barbera is the result of a long-standing winemaking tradition, passed down through generations, and is produced in different expressions to best express both the grape variety and our terroir.
A distinctive element of our production style is the use of the submerged-cap fermentation method, with a long maceration of about 40 days, an ancient technique that is now increasingly rare.

With this method, the grape skins remain constantly submerged in the fermenting must, allowing for a slower and gentler extraction of color, tannins and aromatic compounds compared to standard maceration with pump-overs or punch-downs.

The result is a Barbera with greater balance, more stable color, softer tannins and enhanced aromatic complexity, while preserving freshness and drinkability.
Compared to conventional vinification, submerged-cap fermentation produces wines that are more harmonious, deeper in character and more suitable for ageing, offering an authentic expression of the grape variety and our territory.